Rice Cracker Crumbed Chicken

Recipe of Any-night-of-the-week Rice Cracker Crumbed Chicken

Rice Cracker Crumbed Chicken

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Rice Cracker Crumbed Chicken is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Rice Cracker Crumbed Chicken is something that I have loved my whole life. They are fine and they look fantastic.

Many issues can roughly influence the taste quality of Rice Cracker Crumbed Chicken, ranging from the type of elements, then the selection of contemporary elements, to make and serve it. Don’t worry about making ready scrumptious Rice Cracker Crumbed Chicken at dwelling, as a result of as long as you realize the tips, this dish generally is a particular deal with.

The number of servings that can be served to make Rice Cracker Crumbed Chicken is 4 servings. So be certain that this portion is sufficient to serve for yourself and the one you love family.

So, this time, let’s strive it, let’s vary Rice Cracker Crumbed Chicken ourselves at residence. Staying with simple substances, this dish can present benefits in helping to take care of the health of our our bodies. You can also make Rice Cracker Crumbed Chicken utilizing 6 material kind and 3 manufacturing steps. This is how to make the dish.

‘Panko’, Japanese Breadcrumbs, has become very popular and widely available in Australia. In Japan, there are some other food products that are used to coat ingredients just like ‘Panko’. One of them is ’Arare’, tiny Rice Puffs. It can be substituted with Rice Crackers. And it is gluten-free.

Substances and spices that must be Make prepared to make Rice Cracker Crumbed Chicken:

  1. 8 Chicken Tenderloins *about 400g
  2. Salt & Pepper
  3. 2 tablespoons Plain Flour *OR Gluten-free Flour
  4. 1 Egg
  5. 2/3 pack (about 70g) Rice Crackers *I used Plain (Salt) Crackers
  6. Oil for frying

Instructions to make to make Rice Cracker Crumbed Chicken

  1. Using a food processor or blender, process Rice Crackers into crumbs. OR you can place the Rice Crackers in a tough plastic bag and use something hard like a mug to press them down and break into crumbs.
  2. Season Chicken Tenderloins with Salt & Pepper. Coat with Plain Flour, dip into whisked Egg, then coat with the Rice Cracker crumbs.
  3. Heat oil to 170 to 180℃ and fry until cooked through and golden, place on a rack and drain the oil. Repeat with remaining Chicken Tenderloins.

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